Crusty pasta & broccoli bake

Crusty pasta & broccoli bake

  • 1
  • 2
  • 3
  • 4
  • 5
(78 ratings)

Ready in 20 mins


Serves 4

Super-fast veggie dish, on the table in 20 minutes

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal652
  • fat25g
  • saturates11g
  • carbs88g
  • sugars0g
  • fibre5g
  • protein24g
  • salt1.98g
Save to My Good Food
Please sign in or register to save recipes.


  • 400g penne or macaroni
  • 1 red onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g head broccoli, stalks chopped and florets halved



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 vegetable stock cube
  • 1 tsp French or German mustard



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 200g pot half fat crème fraîche
  • 100g grated mature gruyère or cheddar



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • small handful parsley leaves, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 4 tbsp fresh white breadcrumbs (or put 1 slice crustless white bread through a food processor)
  • ½ tsp dried mixed herbs or thyme


  1. Boil the pasta, onion and broccoli stalks in plenty of lightly salted boiling water for about 7 mins, then add the florets and cook for another 3 mins. Reserve about 400ml of the water, then drain the pasta and vegetables.

  2. Return the reserved water to the pan and dissolve the stock cube, whisk in the mustard and crème fraîche, then season to taste. Bring to the boil. Stir in the drained pasta, vegetables and half the cheese, mixing until melted. Stir in the parsley.

  3. Heat the grill for 3 mins. Tip the pasta and vegetables into a shallow, ovenproof dish. Mix together the remaining cheese, breadcrumbs and herbs, then scatter on top.

  4. Stand the dish on the base of a grill pan and grill for about 3 mins, turning if it starts to brown. Keep watching so the top doesn’t start to burn or the cheese will toughen. Remove and leave to stand for 5 mins before serving.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
23rd Mar, 2008
I forgot to say I also used wholewheat penne, really nice!
23rd Mar, 2008
This was delicious, I threw in a few roasted vegetables left over from the day before as well!I was really surprised that it tasted as good as it did and I baked it in the oven for twenty minutes rather than grilling, I liked the fact that the sauce was not thick and gloopy...I was worried it was going to be too thin and watery, but it came out perfect.
1st Dec, 2007
Delicious! I used half and half broccoli and cauliflower, and even my meatloving father loved this!
28th Nov, 2007
Although I am not a vegetarian, I absolutely loved this dish. It was so simple to make and delicious to taste.
15th Nov, 2007
This was delicious. Will definitely make it again. Like Charlie I think next time I will add more broccoli.
13th Nov, 2007
I used cheddar and it was delicious
10th Nov, 2007
Simple dish went down a treat i think next time i will put more broccoli and less pasta very nice though
8th Nov, 2007
Easy to make, and delicious! Went down well with the meat-eaters for a change... would make again, it's a crowd-pleaser served with salad.
8th Nov, 2007
I didnt have any gruyere in the fridge so used stilton instead with a little cheddar - delicious.
8th Nov, 2007
Was there not a similar recipe to this in an earlier GF with salmon? Please advise.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?